Like most kids, mine adore anything that resembles grilled cheese. They especially love quesadilla versions with creative fillings, such as black beans, avocado and peppers. But who says that a quesadilla, which is sort of a Mexican-style grilled cheese, has to be totally Tex-Mex? It doesn’t!

You can fill your quesadillas with whatever you want–even leftover corned beef from St. Patrick’s Day. (Do you love corned beef as much as I do?) This twist is a salty, sharp version of the classic. And it’s delicious.

To make Corned Beef Quesadillas, you need chopped leftover corned beef (you can also use chopped deli corned beef), Irish Swiss cheese and some sauerkraut. (Okay, sauerkraut’s a wild card, but it tastes so good in the sandwich. I swear!)

Then it’s made just like any quesadilla–butter the outside, add cheese and fillings, and cook in a skillet until the cheese melts. Cut into wedges and serve.